Raspberry and white chocolate tray bake cut into squares
Print Recipe
5 from 1 vote

Raspberry & White Chocolate Traybake Cake

Essentially an upside-down cake recipe, this Raspberry and White Chocolate Traybake Cake tastes amazing.  The beautiful slightly sharp raspberries balance well against the sweet creaminess of the white chocolate, which can be found both drizzled over the raspberries and in the sponge cake.
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Cake, Dessert
Cuisine: British
Keyword: sheet pan bake, traybake, upsidedown cake
Servings: 9 pieces
Author: Angela – Only Crumbs Remain

Ingredients

For the Cake Batter

  • 50 g white chocolate
  • 115 g butter unsalted & softened
  • 115 g caster cugar
  • small Pinch of calt
  • 1/2 tsp vanilla vxtract
  • 2 eggs lightly beaten (see notes a & b below)
  • 115 g self-raising flour
  • 250 g raspberries fresh or frozen - frozen often works out cheaper and is what I used here
  • 1 tbsp milk

For Decoration

  • 30-40 g white chocolate

Instructions

  • Prepare the raspberries. If using fresh raspberries clean as appropriate, removing any spoilt fruit.  (see note c below) Preheat the oven to 180℃ / Fan 160℃ / 355℉ / Gas 4. 3
  • Prepare the brownie tin. Grease and fully line the tin with grease proof paper.  Place the prepared raspberries (or frozen ones) into the bottom of the brownie tin, ensuring there is an even layer.
  • Melt the chocolate. Break the chocolate into small pieces and place into a heatproof glass bowl. Create a bain marie by positioning the bowl over a pan of water, ensuring the water doesn't touch the base of the pan. Sit it over a low to medium heat.  Allow the chocolate to melt, stirring periodically with a spatula. Remove the bowl from the pan when it has almost finished melting (the residual heat will allow it to melt completely). Set aside allowing it to cool a little, though not allowing it to set.
  • Make the sponge batter. Place the soft butter and sugar into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and vanilla extract and beat again to combine. Gradually add the beaten eggs a little at a time, beating well after each addition, (see note b below). Add the milk and mix in.  Sieve the flour into the mixture. Use a spatula or large metal spoon to fold this in gently. Add the melted white chocolate and mix together gently.
  • Fill the brownie tin. Spoon the prepared batter into the prepared brownie tin onto the layer of raspberries. Spread the batter out gently to level, aiming not to disturb the raspberries beneath. Use the back of a spoon to make a slight indentation to the centre of the batter. This will help it bake level.
  • Bake. Place the brownie tin in the centre of the oven and bake for about 45 - 50 minutes until golden brown, slightly pulling away from the sides and a cake skewer inserted in the centre comes out clean. You may need to rotate the cake tin after 35 - 40 minutes of baking. Once baked, remove from the oven and place onto a cooling rack.
  • Turn out the cake. Allow the cake to cool for 5 minutes before removing from the tin. Invert a cooling rack on top of the brownie pan. In one movement, swiftly turn the tin and cooling rack upside down. Remove the brownie pan and carefully peel away the greaseproof paper. The raspberries will now be the top of the cake. Allow the cake to finish cooling.
  • Consider melting a little more white chocolate over a bain marie, as before, and decorate the cake by drizzling the chocolate over the top of the raspberries.  Do this either with a teaspoon or a piping bag - a piping bag will give a much neater effect.
  • Enjoy!  Slice into at least 9 pieces.

Notes

Equipment:

1 x 18cm Brownie Pan
Cooks tips:
 a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 115g listed in the ingredients above.
b) Consider warming your lightly beaten eggs very gently over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better sponge. 
c) If you'd prefer the raspberries to be seedless, pass the fresh or defrosted fruit through a fine sieve discarding the seeds.  Spoon the layer of pulp into the base of the prepared tin, ensuring there is an even layer.  Place into the freezer for 15 minutes whilst the cake batter is made - this will prevent the raspberry pulp from moving when being topped with the batter.